Ingredients
- Servings: 4
- 20 new potatoes, halved
- 1 tablespoon butter
- 2 cloves garlic, minced
- 2 tablespoons brown sugar
- 1 cup red
- 4 (6 ounce) lamb shoulder steaks
- salt and pepper to taste
- 1 tablespoon cumin seeds
- 1 tablespoon vegetable oil
- 2 bunches fresh spinach, cleaned
- 1/4 cup sour cream
- 2 tablespoons softened butter
Recipe
Preparation Time: 30 mins
Cook Time: 30 mins
Ready Time: 1 hr
- place potatoes into a large saucepan and cover with salted water. bring to a boil, then reduce heat to medium-low, cover, and simmer until tender, about 15 minutes. drain and allow to steam dry for a minute or two.
- melt the butter in a saucepan over medium heat. stir in the garlic, and cook for 3 to 4 minutes until the aroma of the garlic has mellowed. add the brown sugar and red , then bring to a boil over medium-high heat. allow to boil for 5 minutes, then remove from the heat, cover, and keep warm.
- meanwhile, season the lamb steaks with salt and pepper to taste. press the cumin seeds into the steaks on both sides. heat the vegetable oil in a large skillet over medium-high heat. add the steaks, and cook on both sides until cooked to your desired degree of doneness, about 4 minutes per side for medium. remove the steaks to rest in a warm spot. place the spinach into the hot skillet, season to taste with salt and pepper, and cook until the spinach has wilted.
- mash the potatoes with the sour cream and butter; season to taste with salt and pepper. to serve, mound a serving of mashed potatoes the center of a dinner plate. top with the spinach and a lamb steak. strain the red sauce overtop.
Ingredients
- Servings: 4
- 3 tablespoons butter
- 1 clove garlic, minced
- 1 onion, chopped
- 1 1/2 cups vegetable broth
- 1 cup uncooked arborio rice
- 3/4 cup white
- 1/4 cup grated parmesan cheese
Recipe
- in a 3 quart, microwave safe casserole dish combine butter, garlic and onion. place dish in microwave and cook on high for 3 minutes.
- place vegetable broth in a microwave safe dish. heat on microwave until the broth is hot but not boiling (approximately 2 minutes).
- stir the rice and broth into the casserole dish with the onion, butter and garlic mixture. cover the dish tightly and cook on high for 6 minutes.
- stir into the rice. cook on high for 10 minutes more. most of the liquid should boil off. stir the cheese into the rice and serve.
Ingredients
- Servings: 10
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup warm water
- 1 (2 to 3 pound) whole chicken
- water to cover
- 1 teaspoon salt
- 1 onion, peeled
- 2 tablespoons butter
- 3 cups uncooked white rice
- 1/2 teaspoon salt
- 6 cups water
- freshly ground black pepper
- 1 egg, beaten
- 1 (10 inch) unbaked pie crust
Recipe
- to make dough: combine flour, 1/2 teaspoon salt and 1 cup water. mix together. dough should be as soft as an ear lobe. divide the dough into two pieces, cover with a wet cloth and set aside.
- fill a large pot with water. add 1 teaspoon salt and a whole peeled onion. bring water to a boil and boil whole chicken in water until it is tender. remove chicken from pot, remove bones and cut chicken meat into small pieces.
- preheat oven to 350 degrees f (175 degrees c).
- melt 2 tablespoons butter/margarine in pot over medium heat. add rice, turn heat to high and cook rice, stirring, for about 2 minutes. add 1/2 teaspoon salt and 6 cups water. cover pot. bring water to a boil, then remove cover, reduce heat to low and simmer about 10 minutes, until the rice absorbs all of the water.
- roll 2 reserved dough pieces out into 2 separate rounds/circles to fit a 10 inch pie dish. lay one round of dough in the lightly greased pie dish. spoon in the rice mixture and season with fresh ground black pepper. spread the chicken pieces on top of the rice and cover with the second dough round. pinch the sides closed, trimming off any excess dough. brush top with egg and bake in the preheated oven for about 30 minutes. kobete is ready when the top is a nice yellowish brown.
Ingredients
- Servings: 10
- 1 (3 pound) whole chicken, cut into pieces
- salt and ground black pepper to taste
- 1 quart buttermilk
- 2 tablespoons hot pepper sauce
- 1 teaspoon cayenne pepper
- 3 cups all-purpose flour
- 1 tablespoon cayenne pepper
- 2 teaspoons garlic powder
- 1 teaspoon paprika
- salt and ground black pepper to taste
- vegetable oil for deep frying
Recipe
Preparation Time: 15 mins
Cook Time: 15 mins
Ready Time: 2 hrs 30 mins
- sprinkle the chicken pieces with salt and pepper, and place them in a deep-sided baking dish.
- whisk together the buttermilk, hot pepper sauce, and 1 teaspoon of cayenne pepper in a bowl. pour the mixture over the chicken, stir to coat all sides of the chicken pieces, and cover the dish with plastic wrap. refrigerate for about 2 hours to marinate.
- remove the chicken pieces from the buttermilk mixture, and shake off excess. discard the remaining buttermilk mixture.
- place the flour, 1 tablespoon of cayenne pepper, garlic powder, paprika, and salt and pepper to taste in a large plastic zipper bag, and shake well to combine. place 2 or 3 pieces of chicken at a time into the plastic bag, and shake well to coat the chicken pieces with seasoned flour.
- heat oil in a deep-fryer or large saucepan to 350 degrees f (175 degrees c). gently place chicken pieces into the hot oil, and fry until chicken is cooked through and golden brown, 8-10 minutes (breasts and wings) or 13 to 15 minutes (thighs and drumsticks). drain the fried chicken on paper towels.
Ingredients
- Servings: 6
- 2 cups cauliflower florets
- 1 cup shredded cheddar cheese
- 1 1/2 cups cooked couscous
- 1/4 teaspoon ground nutmeg
- butter to taste (optional)
Recipe
Preparation Time: 15 mins
Cook Time: 15 mins
Ready Time: 30 mins
- preheat oven to 375 degrees f (190 degrees c). grease an 8x8 inch baking dish.
- place the cauliflower into a microwaveable dish, and microwave on high 3 to 4 minutes, until tender. place the cooked cauliflower into the baking dish, sprinkle with cheddar cheese and couscous, and dust the top with nutmeg.
- bake in the preheated oven for 12 to 15 minutes, until the top of the casserole is golden brown, and the cheese is melted. stir in butter to taste.
Ingredients
- Servings: 8
- 1/2 cup white
- 2 tablespoons -based orange liqueur (such as grand marnier®)
- 1 tablespoon grated fresh ginger root
- 1 cup hollandaise sauce
- 1 tablespoon frozen orange juice concentrate, thawed
- 8 (3 ounce) fillets yellowtail flounder
- 4 tablespoons orange juice
- 8 pinches dried thyme
- 8 teaspoons butter
Recipe
Preparation Time: 10 mins
Cook Time: 25 mins
Ready Time: 35 mins
- in a small saucepan over medium heat, combine the white , grand marnier, and grated ginger. bring to a boil, and reduce the mixture by one half. strain, and set aside to cool slightly. whisk the reduction into the hollandaise sauce, and mix in orange juice concentrate.
- preheat your oven's broiler. place the filets a baking sheet, and dot each one with one teaspoon of butter, sprinkle with a pinch of thyme, and drizzle with 1/2 tablespoon of orange juice.
- broil the fillets for 3 to 5 minutes, or until just barely done. fish should be opaque and flake with a fork. ladle sauce plates, and place yellowtail fillets sauce.
Ingredients
- Servings: 6
- 2 tablespoons butter
- 1 tablespoon chopped fresh parsley
- 1 tablespoon minced fresh chives
- 1 1/2 pounds butterfish fillets
- 1/4 cup fresh lemon juice
- salt and pepper to taste
- 1 bunch fresh parsley
- 1 lemon, cut into wedges
Recipe
Preparation Time: 15 mins
Cook Time: 15 mins
Ready Time: 30 mins
- preheat oven to 350 degrees f (175 degrees c). lightly grease a medium baking dish.
- in a bowl, cream together the butter, chopped parsley, and chives.
- arrange the butterfish in the prepared baking dish. sprinkle with lemon juice, and season with salt and pepper. dot the fish with about 2 tablespoons of the butter mixture.
- bake 5 minutes in the preheated oven, until the butter is melted. turn fillets, brush with remaining butter mixture, and continue baking 10 minutes, or until fish is easily flaked with a fork. garnish with parsley sprigs and lemon wedges to serve.
